National dishes

BeaverTails

BeaverTails

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BeaverTails are a Canadian pastry. They are soft yeast dough shaped by hand to resemble a beaver’s tail, deep-fried in oil, and—in the classic version—coated with sugar and cinnamon.
These pastries are a trademarked product of the Canadian company BeaverTails Canada Inc. The concept began in 1978, when Grant and Pam Hooker opened the first outlet selling these pastries in the town of Killaloe, Ontario. Today, the company has franchises in many countries, with the majority of locations situated in Canada and the United States.
While typically enjoyed as a sweet treat—topped with ingredients like cinnamon, whipped cream, bananas, nuts, or chocolate—the pastry is also known in savory versions.

Preparation time: About 1.5 hours (including dough rising time)
Difficulty: Easy
Yield: Three BeaverTails

Ingredients:
200 g milk
50 g butter
2 medium eggs
A pinch of salt
1 tbsp sugar
350–400 g flour
Approx. 10 g dry yeast
1 tsp vanilla sugar

Cooking oil for frying.
Fine sugar and ground cinnamon for coating the BeaverTails.

Instructions:

  1. Warm the milk until it reaches a lukewarm temperature.
  2. Melt the butter and mix it with the milk.
  3. Place the flour, salt, vanilla sugar, sugar, yeast, and eggs into a bowl. Add the milk and butter mixture. Mix until a uniform dough forms.
  4. The dough should be on the thinner side rather than too thick, yet still easy enough to shape.
  5. Place the dough in a warm spot to rise until it has doubled in volume.
  6. Once the dough has risen, press the air out of it. Divide the dough into three pieces and, on a well-floured surface, shape each piece into a flat, wide, and elongated form—resembling a beaver tail. You can shape the dough on a floured cutting board. Optionally, use a sharp knife to score a crisscross pattern onto the surface of the dough.
  7. In a large, shallow dish or plate, mix about 6–7 tablespoons of sugar and 2 teaspoons of cinnamon.
  8. Heat about 150–200 ml of cooking oil in a large, heavy-bottomed pan over medium heat.
  9. Carefully slide the dough into the hot oil and fry for 2–3 minutes on each side.
  10. Once golden brown, transfer the pastry—while still hot—into the sugar-cinnamon mixture. Coat one side, then flip it over so that the sugar and cinnamon adhere to the other side as well.
  11. Place the finished “beaver tails” on a cutting board or plate. Serve them warm with whipped cream or ice cream—though they are also delicious on their own!
    Ready!!
Acem Yahnisi – Turkish Chicken Stew with Walnuts and Pomegranate Seeds

Acem Yahnisi – Turkish Chicken Stew with Walnuts and Pomegranate Seeds

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A dish rooted in Turkish and Persian culinary traditions, featuring a flavor profile that blends sweet-and-sour notes with nuts and fruit.
The chicken is browned thoroughly in butter, then simmered in a sauce made with pomegranate juice (or molasses) and walnuts.

Preparation time: About 1 hour
Difficulty: Easy
Serves: 2

Ingredients:
400 g chicken thigh meat
2 medium onions, finely chopped
1 tbsp sugar or honey
150 g coarsely chopped walnuts
A large handful of pomegranate seeds
Approx. 250 ml pomegranate juice
Sea salt and black pepper, to taste
3 tbsp butter (for browning the chicken)
2 cinnamon sticks
Approx. 1 tsp crushed dried mint
Juice and grated zest of one small lemon

Instructions:

  1. Heat the butter in a heavy-bottomed pan and brown the chicken thigh pieces until golden. Add the sugar or honey and continue to brown.
  2. Finely chop the onions and add them to the pan with the chicken. Stir and sauté for about a minute.
  3. Pour in the pomegranate juice and stir. Add the lemon juice and grated zest, season with sea salt and black pepper, and stir in the crushed dried mint. Reduce the heat to low and simmer for about 20 minutes.
  4. Remove the pomegranate seeds and coarsely chop the walnuts.
  5. Once the dish has simmered, stir in the walnuts and ¾ of the pomegranate seeds.
    Serve the dish with rice or roasted potatoes, and sprinkle the remaining pomegranate seeds on top before serving.
    Ready!!
Lángos – Hungarian Flatbread

Lángos – Hungarian Flatbread

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Lángos is a classic Hungarian yeast-based flatbread, baked in the oven or fried in plenty of oil. Traditionally, it’s eaten with sour cream and grated cheese, with crushed garlic added to the topping.

Preparation time: Dough preparation and rising take about 2 hours; frying takes 15 minutes
Difficulty: Easy
Yield: Five flatbreads

Ingredients:
250 g lukewarm milk
25 g yeast
0.5 tsp sea salt
1 tbsp sugar
300 g flour

About 100 ml vegetable oil for frying

For the topping: about 100 g sour cream
3 medium garlic cloves, crushed
Grated Dutch-style cheese for sprinkling

Green onions for garnish

Instructions:

  1. Dissolve the yeast in the lukewarm milk, then add the sugar, sea salt, and flour. Mix into a smooth dough. The dough should be soft and rather sticky; it should not be too tough, or the flatbread will not rise well during frying.
  2. Let the dough rise in a warm place for about 2 hours, until it has doubled in volume and large bubbles have started to form on the surface.
  3. For the sauce, crush the garlic and mix it with the sour cream; add a little sea salt if desired.
  4. Heat the oil in a pan over medium-high heat. 5. Turn the risen dough out onto a floured work surface. Shape the dough into a disc and cut it into five pieces. Flatten the pieces of dough using a rolling pin or simply your hands, then fry them in oil. Since the dough is soft and the yeast has created plenty of air bubbles, the flatbread puffs up while frying and remains very soft on the inside.
  5. Place the finished flatbreads on a cutting board, spread about 1.5 tablespoons of the garlic-sour cream mixture onto each one, and sprinkle a handful of grated cheese over the top.
  6. Prepare all the flatbreads in this way. The breads are easier to eat if you cut them into pieces with a knife while eating. You can sprinkle chopped green onions over the breads when serving.
    Ready!
Cranberry Semolina Mousse

Cranberry Semolina Mousse

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Semolina mousse is a classic dessert made from semolina, berries, and sugar, sometimes flavored with vanilla and cinnamon. Cranberries are the traditional choice for making this mousse. People enjoy it in Estonia, Latvia, Finland, Sweden, and Norway. While there are minor variations, the preparation method is generally the same. The berries are boiled to create a juice-like mixture, with the skins removed. Add sugar and—if desired—other flavorings, then the semolina; this creates a juice-based semolina porridge that you whip until light and airy. The consistency is similar to pudding. It is usually served with milk.

Preparation time: 20–30 minutes
Difficulty: Easy
Servings: 4

Ingredients:
Approx. 500 ml ripe cranberries
1 liter water
250–300 g sugar
2 tsp vanilla sugar
130 g wheat semolina
Milk for serving
A few fresh cranberries for serving

Preparation:

  1. Place the cranberries in a pot, add the water, and boil for about 10 minutes. Cover the pot with a lid, as the cranberries will burst and splatter juice.
  2. Mash the cranberries with a potato masher and press the mixture through a fine-mesh sieve to remove the skins and seeds.
  3. Bring the resulting juice to a boil and add the sugar and vanilla sugar. 4. Once the juice comes to a boil, reduce the heat to low and add the semolina while stirring constantly. Do not add the semolina too quickly, to avoid lumps forming.
  4. Cook the mixture for about 5–7 minutes, stirring frequently. Let it cool slightly, then whip it for about 7–8 minutes until it becomes a smooth, beautiful foam.
  5. To serve, spoon the semolina foam into the bottom of a dessert bowl and add milk. Garnish with fresh cranberries.
    Ready!
Simple Apple Cake

Simple Apple Cake

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A delicious French-style apple cake; tart apples work especially well in this recipe. It pairs perfectly with vanilla ice cream.

Preparation time: Approx. 45 minutes to 1 hour
Difficulty: Easy
Yield: One cake (makes up to 12 slices)

Ingredients:
3–4 large apples (peeled, cored, cut into wedges, and then sliced)
100 g butter, melted
150 g sugar
1.5 tsp vanilla sugar
200 g flour
1.5 tsp baking powder
A pinch of sea salt
3 large eggs

Vanilla ice cream for serving

Instructions:

  1. Prepare the apples and slice them.
  2. Melt the butter, then add the remaining ingredients: flour, eggs, vanilla sugar, sea salt, sugar, and baking powder. Beat with a mixer until smooth.
  3. Fold the apple slices into the cake batter. Pour the mixture into a 24–26 cm cake pan lined with parchment paper. Bake at 180°C until the cake turns golden brown and a skewer inserted into the center comes out clean.
  4. Serve warm or cold with vanilla ice cream.
    Ready!
Hungarian Paprika Bacon (Abált Szalonna)

Hungarian Paprika Bacon (Abált Szalonna)

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Hungarian paprika bacon is a traditional Hungarian delicacy prepared in several different ways. One method involves using rind-on pork fat, which is salted and seasoned with paprika or other spices and eaten either raw or fried. Often, the meat or fat is smoked before seasoning.

One of the simplest ways to prepare Hungarian paprika bacon is to simmer pork slowly in water flavoured with onion, garlic, and black peppercorns. Once cooked, the meat is generously coated with garlic purée and paprika powder. The paprika can be either sweet or hot, depending on personal preference.

Preparation time: 3.5 hours, plus at least 24 hours for the flavours to develop
Difficulty: Easy
Yield: About 1 kg

Ingredients:
For the Meat
1 kg boneless pork belly (or two smaller pieces)
1 garlic clove, peeled
1 medium onion, peeled and halved
About 20 black peppercorns
4-5 bay leaves
1½ tbsp sea salt

For the Seasoning
10 medium garlic cloves
4-5 tbsp paprika powder (sweet or hot)
½ tsp sea salt
A few tablespoons of water

Preparation:

  1. Peel the garlic and onion. Cut the onion in half. Place the pork, garlic, and onion in a large saucepan and add enough water to cover the meat by a few centimetres. Add the peppercorns and bay leaves.
  2. Bring the water to a boil. Add the sea salt, reduce the heat to very low, cover, and simmer gently for about 3 hours.
  3. Carefully remove the meat from the cooking liquid. It will be very tender and may fall apart easily.
  4. Allow the meat to cool slightly on a cutting board.
  5. Crush the garlic cloves with the sea salt, adding a few tablespoons of water to create a smooth purée.
  6. Lay a sheet of baking paper on your work surface and place the meat on it. Rub the garlic purée thoroughly over the entire surface of the meat.
  7. Place the meat rind-side up and generously cover it with paprika powder. Rub the paprika into all sides of the meat, leaving the thickest layer on the rind side.
  8. Sprinkle any remaining paprika onto the baking paper and place the meat rind-side down on the paprika.
  9. Wrap the meat tightly in the baking paper and place it on a plate or in a baking dish. Cover with a cutting board or another plate and place a light weight of approximately 1 kg on top.
  10. Refrigerate at about 4°C for at least 24 hours before serving to allow the flavours to develop fully.

The paprika bacon prepared this way will keep in the refrigerator for several weeks.
Ready!

Birria Meat

Birria Meat

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One of the most common ways of preparing meat in Mexican cuisine, used to make fillings for tacos, enchiladas or quesadillas. The meat is cooked in a broth that contains plenty of dried chili peppers, tomatoes, broth, spices, and vinegar. Apparently, this dish has a history of about 100 years. Despite the fact that the time for stewing the meat is long, it is worth it, because the result is truly delicious and aromatic; the meat is soft and juicy.

Preparation time: 30-40 minutes preparation, 4-5 hours stewing meat
Level: Rather easy
Quantity: A little over two kg of birria meat with broth

Ingredients:
1.5 kg of beef
4 tbsp vegetable oil
12 dried guajillo chilies
5-6 dried ancho chilies
If desired, you can also use hotter Arbol chilies
2 large tomatoes
1 medium onion
5-6 medium garlic cloves
1 cinnamon stick about 5 cm long
4-5 bay leaves
0.5 tsp black peppercorns
600 g meat stock
50 ml white wine vinegar
1 tsp ground cumin
1 tsp dried oregano
0.25 tsp ground cloves
1.5 tsp sea salt
1 tsp ground black pepper

Preparation:

  1. Remove the seeds from the dried chilies and soak the chillies in water overnight
  2. Coarsely chop the onion, tomato, and garlic and pour into a blender; add the chillies and at least half of the chilli soaking water.
  3. Crush everything into a smooth, aromatic paste. Make sure to crush for about 5 minutes. Pour the mixture through a sieve to remove the chilli skins and hard pieces.
  4. Cut the meat into pieces of about 4-5 cm and brown in cooking oil in a thick-bottomed stew pot over high heat in batches so that the meat does not start to boil but browns well.
  5. Add the crushed mixture of chillies and vegetables. Add the spices, oregano, cumin powder, clove powder, ground black pepper, and sea salt. Add the bay leaves, peppercorns, and cinnamon stick. Pour in the white wine vinegar and broth.
  6. Mix and place in the oven at 170 degrees C for 4-5 hours. Stir the meat every 1.5 hours.
  7. The meat will become very soft and will start to fall apart. The birria should have a good amount of liquid. Add water if there is little liquid left.
  8. When the meat is done, tear the pieces of meat into pieces with a fork.
    Use the meat to make tacos, enchiladas or quesadillas or serve with Mexican red rice.
    Ready!!
Cantucci cookies with hazelnuts and cranberries

Cantucci cookies with hazelnuts and cranberries

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Cantucci, or biscotti, are classic cookies from Italy’s Tuscan region. I’m sharing a slightly more modern version here, with hazelnuts and dried cranberries.

Preparation time: About 1.5 hours including baking
Level: medium
Quantity: About 40 cookies

Ingredients:
65 g butter
300 g flour
150 g sugar
150 g hazelnuts
150 g dried cranberries
2 eggs
Grated zest of one lemon or orange
1 tsp vanilla sugar
0.5 tsp baking powder
A pinch of sea salt

Preparation:

  1. Weigh together the butter, sugar, egg, vanilla sugar, salt, flour and baking powder in a large bowl.
    Knead this mixture into a smooth dough, add the hazelnuts and dried cranberries, and knead into the dough.
  2. Shape the dough into two oblong loaves, about 4 cm in diameter, and place on a baking sheet lined with baking paper.
  3. Bake at 180 degrees C for 20 minutes until the loaves turn slightly golden brown.
  4. Carefully transfer the loaf of dough to a cutting board while it is still warm and cut into slices about 2 cm thick with a very sharp knife. Place the slices on a baking sheet lined with baking paper and bake for another 10-15 minutes until the cookies are golden brown.
    Store in an airtight container.
    Ready!!
Icelandic Oatmeal Pancakes – Lummurs

Icelandic Oatmeal Pancakes – Lummurs

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Lummurs are historic Icelandic pancakes, made from either leftover oatmeal or leftover mashed potatoes. I understand this dessert comes from a time when people had to be very frugal with food. These are very tasty pancakes, which are fried either without any fat at all or with minimal fat, so that they are very cheap. Nowadays, lummurs are often seasoned with cardamom. Sugar is used sparingly, and the flavor comes from the toppings served with them.

Preparation time: If you have oatmeal, the dough takes about 15 minutes to prepare, plus frying time.
Level: Easy
Quantity: Serves 4

Ingredients:
The batter for the pancakes is about the thickness of sour cream
About 1.5 mugs or a breakfast bowl of oatmeal
About 80-100 g flour
1 tbsp sugar
0.5 tsp ground cardamom
A pinch of sea salt
About 100-150 ml milk; add milk little by little and monitor the thickness of the batter
1 tsp baking powder
1 egg
A couple of tbsp cooking oil for frying

Preparation:

  1. Mix the leftover oatmeal, flour, egg, salt, cardamom, baking powder, and sugar.
  2. Mix and add milk until the batter is about the thickness of sour cream.
  3. Grease a cast-iron pan with oil, use a small ladle to place 4-5 pancakes in the pan, and fry until the pancake turns golden brown. Flip the pancake and fry on the other side until golden brown.
    Serve the pancakes with your favorite jam, butter, sour cream, and berries.
    Ready!!
Salad with Lebanese falafel

Salad with Lebanese falafel

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Lebanese falafel is made from chickpeas or a mixture of chickpeas and broad beans. Neither the beans nor the chickpeas are cooked, but the falafel is made from dried “raw” material, which is soaked for about 24 hours before being crushed. The falafel is flavoured with fresh parsley, coriander and ground cumin and coriander seeds.

Preparation time: Once the chickpeas have soaked, it will take about 1 hour to make the falafel
Level: Easy
Quantity: Serves 4 to 6

Ingredients:
300-400g chickpeas
A large handful of fresh coriander
A large handful of fresh parsley
2 tsp ground cumin
2 tsp ground coriander seeds
0.5 tsp black pepper
0.5-1 tsp sea salt
4 tbsp flour
2 medium onions
10 medium cloves of garlic
1 tsp baking powder

Cooking oil for frying

For the salad, a variety of lettuce leaves, arugula, romaine lettuce
3-4 cherry tomatoes
A handful of fresh cucumber, cut into desired pieces
A small handful of pomegranate seeds
Feta cheese.

For the sauce, use a hand blender to blend a small handful of parsley, the juice of one lemon, and 4-5 tablespoons of olive oil. Season lightly with sea salt.

Preparation:

  1. Soak the chickpeas in cold water overnight.
  2. Pour the chickpeas into a food processor and blend until coarse and grainy. The mixture does not have to be very smooth.
  3. Blend the parsley, coriander, onion and garlic.
  4. Mix all the ingredients together, add the flour and baking powder, ground coriander seeds and cumin, sea salt and black pepper.
  5. Mix everything together until smooth.
  6. Pour about 2-1.5 cm of cooking oil into a frying pan and heat over medium heat. Do not boil the oil over high heat; otherwise the falafels will break during frying.
  7. Form the dough into balls about 2.5 cm in diameter; press the balls together well.
  8. Carefully slide the balls into the hot oil and fry the falafels until golden brown and crispy. Turn the falafels with a spoon while frying so that they fry evenly.
  9. When the falafels are ready, tear the salad into pieces of the desired size and place on a plate. Place the cherry tomatoes and cucumber slices cut in half on the plate.
  10. Sprinkle the pomegranate seeds on the salad and feta cheese.
  11. Using a food processor or blender, blend the parsley leaves and lemon juice, and season the dressing with sea salt. Pour the dressing over the salad.
    Arrange the falafels on the salad and serve.
    Ready!

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